Crude Protein, Minerals, and Total Carotenoids in Sweet Potatoes

Abstract

Crude protein and mineral content in six sweet potato cultivars and total carotenoids in four orange-flesh cultivars after different storage treatments were determined. On a fresh weight basis, crude protein between cultivars ranged from 1.362.13 g/lOOg, phosphorus from 38-64 mg/lOOg, potassium from 245-403 mg/lOOg, calcium from 20-41 mg/lOOg, magnesium from 13-22 mg/lOOg and total carotenoids from 5-l 1 S mg/lOOg. Carotenoids slightly increased after curing and short term storage at either 7", 15.6", or 26.6"C. Centennial contained the most protein, phosphorus, magnesium, and carotenoids of all cultivars. Travis contained the lowest amount of protein, phosphorus and potassium, but more carotenoids than Jewel or Jasper.

Influence of Age, Farming Site, and Boiling on Pro-Vitamin A Content in Sweet Potato (Ipomoea batatas(L.) Lam.) Storage Roots

“…White-flesh roots like those from cultivars NG 7370, TIS 2534, and KSP 20 had the lowest total carotenoid, while orange-fleshed cultivars like TIB 11, Japon Tresimesino Selecto, Kakamega 4, and W-220 had the highest. Our results agree with the conclusion that carotenoids, especially ␤-carotene, are largely responsible for the orange-flesh color in sweet potato storage roots (De Almeida-Muradian et al, 1992;Garcia et al, 1970;Picha, 1985;Takahata et al, 1993). The depth of orange-flesh color was mainly a function of the concentration of all trans ␤-carotene, as was similarly reported by Simonne et al (1993).…”

Nutritional and rheological characterization of spray dried sweetpotato powder

“…Raw sweetpotatoes contain 10-64 mg phosphorous (P); 110-403 mg potassium (K); 20-41 mg calcium (Ca); 10-22 mg magnesium (Mg); 0.59-0.86 mg iron (Fe); and 13-30 mg sodium (Na) per 100 g on a fresh weight basis (Picha, 1985;Woolfe, 1992). On dry weight basis, the levels of these minerals are comparable with the mineral contents of the sweetpotato puree and spray dried powders presented in Table 3.…”

Convective mass transfer coefficients in finite element simulations of deep fat frying of sweetpotato

“…It is an exceptionally rich source of Vitamin A (7100 IU/100 g). It also has appreciable quantities of ascorbic acid, thiamine, riboflavin, niacin, phosphorus, iron and calcium (USDA, 1984;Picha, 1985). Both yellow and white types of sweetpotato exist, the colour being of the flesh.…”